Trim the ends of the mushroom stems and give them a quick wipe. Slice them lengthwise, then use a knife to gently score each side in a shallow crisscross pattern. This helps the mushrooms absorb seasoning and crisp beautifully.

In a bowl, toss the mushrooms with olive oil, sea salt, smoked paprika, and a touch of black pepper. Make sure the seasoning gets into the scored cuts for maximum flavor.

Place the mushrooms on a baking sheet and broil on high until the edges begin to caramelize and turn golden brown. Flip once halfway through so both sides achieve that perfect crisp.

In a high-speed blender or food processor, combine chickpeas, tahini, garlic, fresh lemon juice, olive oil, paprika, cumin, and a splash of water. Blend until silky smooth. Adjust seasoning with more lemon, salt, or garlic as desired.

Spread a generous swoop of hummus on each plate. Top with crispy king trumpet mushrooms and roasted green beans. Finish with a drizzle of olive oil, lemon zest, smoked paprika, or fresh herbs.